Chimichurri Recipe
Chimichurri is a vibrant and tangy sauce from Argentina that’s perfect for grilled meats, vegetables, and even seafood. With fresh herbs, garlic, and a zesty vinegar base, this sauce will elevate any dish. It’s incredibly easy to make, customizable to your tastes, and sure to become a staple in your kitchen!
Ingredients
- 1 cup fresh parsley finely chopped
- 2 tablespoons fresh oregano finely chopped (or 2 teaspoons dried oregano)
- 3 –4 garlic cloves minced
- 1/2 teaspoon red pepper flakes optional for spice
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional variations:
- For a dairy-free version this recipe is naturally dairy-free.
- Substitute lemon juice with lime juice for a citrus twist.
- If you want a spicier sauce increase the red pepper flakes.
Instructions
- Prepare the herbs: Finely chop the fresh parsley and oregano (or use dried oregano).
- Mince the garlic: Peel and finely mince the garlic cloves. A garlic press works best for releasing maximum flavor.
- Combine the ingredients: In a medium mixing bowl, combine the parsley, oregano, minced garlic, and red pepper flakes.
- Add the wet ingredients: Pour in the red wine vinegar, olive oil, and lemon juice. Stir until all the ingredients are well combined.
- Season to taste: Add salt and pepper according to your preference. Taste and adjust the seasoning if needed.
- Let it sit: Let the chimichurri sit for at least 15 minutes before serving to allow the flavors to blend together. The longer it sits, the more intense the flavor will be.
Notes
Make it spicier: Add more red pepper flakes or a chopped chili pepper if you prefer extra heat.
Sweeten it up: If you like a bit of sweetness, add a teaspoon of honey or sugar to balance the acidity.
Herb swap: You can swap out parsley for cilantro for a fresh, different flavor profile.
Storage: Chimichurri can be stored in an airtight container in the refrigerator for up to one week. Freezing is also an option for long-term storage, and it keeps well for up to 3 months. Just thaw in the fridge before using.